Thanksgiving Cranberry Cocktail: An Easy 2-Ingredient Mimosa
This Thanksgiving cranberry cocktail recipe is a two-ingredient mimosa: cold brut Champagne with cranberry juice poured in after, finished with a lime wedge on the rim. It mixes itself in the glass, and one bottle pours about eight, so the whole table can toast before the turkey is carved.
Servings: 2
Calories: 110kcal
Ingredients
- 6 oz brut Champagne 180 ml, well chilled
- 6 oz cranberry juice 180 ml, well chilled
- Lime wedges for the rim (optional)
- Fresh cranberries, a rosemary sprig or a strip of orange peel, as an alternative garnish (optional)
Instructions
- Chill the Champagne, cranberry juice and flutes well before you start.
- Tilt each flute and pour 3 oz (90 ml) of Champagne down the side. Let any foam settle.
- Slowly add 3 oz (90 ml) of cranberry juice to each flute. Don't stir, since it mixes on its own. Leave a little room at the top.
- Set a lime wedge on the rim, or garnish with cranberries, rosemary or orange peel. Serve right away.
Notes
- The times assume everything is already cold. Bottles and juice need several hours in the fridge, so chill them the night before or earlier in Thanksgiving week.
- Cranberry juice cocktail gives the sweetest drink, 100% juice blends land sweet-tart, and pure unsweetened cranberry is very tart. Squeeze in the lime if it's too sweet, or add a splash of simple syrup if it's too tart.
- For a crowd, each 750 ml bottle makes about 8 drinks with 3 cups (720 ml) of juice. Pour the Champagne into every flute first, then add the juice. Don't mix ahead, since it goes flat.